The news and herald. (Winnsboro, S.C.) 1877-1900, 1887-11-15
HOUSEHOLD.

-four ana baking powder two or three
times thoroughly, 3} eggs. Beat The
yolks and whites separately; beat the
yolks and one cupfnl Of sugar together,
then stir the -four. baking powder.
sugar and yolks of eggs together, then
adj tablespoonfuls cold water ana the.
whites OF eggs beaten to a stiff froth.
Beat thoroughly and bake in layers, in
athot oven. Teaspoonful lemon. cream
take out two tablespoonfuls Of the milk
while cold, let the rest come to near
boiling; take the cold milk and dissolve
III 1T ! tablespoonful corn starch; then
beat legg, tablespoOnfuls sugar, 2
|Stablespoonfuls batter, / teasp0onful
lemon. Add the ingredients to the
boiling milk; stir quickly till it has
thickened enough; walt till the crea
Is cold, then spread between each layer
OF cake.
TO Cook Fowls OLD OR YOUNG.
Put ptcce OF butter, size OF an egg in
flat bottomed kettle, OF large, deep
spider; when melted lay in the pieces to
be cooked, sprinkle with salt, cover
tightly. put over the fire. Do not put
ln any water until it begins to fry, and
then not more than half q teacupFGl,
turn, cover up and set it back on the
stove whero it will not burn easily, oc.
caslonally add q very little water and
turn until it Is done and of q rich brown
color, take out Of the kettle; have some
nice slices OF toast ready; pour some
water from the tea-kettle into the
kettle; take some OF this broth to soak
the toast, butter 1T, lay it on warm
platter and spread the meat over It,
Thlcken the broth in the kettle with
flour rubbed to 3 smooth PASTE, or, II
you prefer, make drawn butter gravy.
IN roasting meat have tho pan hot
when you put the meat in. Ifitis beef
put it III tue hot pan and let it. stand a
moment and then turn it over. thus
soaring both sides and preventing the
Juice from running so quickly. DO not
put the salt and pepper on the meat,
but put it in the pan with the water,
and thon baste the meat every three or
four minutes. You will find the meat
to be thoroughly seasoned and will be
much more juicy and tender than by
tho old way OF rubbing the salt on the
meat; putting the salt on the meat
draws the juice out and toughens it.
Roast fowls in the same way; also fish:
not. putting any butter or grease neal
t.fen until almost done; then rub
u
nice crisp outside.
TO REMOVE OIL FROM WALL PA
PER. III Ollsekcepers arc frequently an
noyed by oil marks on papered walls
against which thoughtless persons have
laid their heads. These unsightly spots
may DO removed By making a paste Of
cold water and pipo clay or fuller's
earth, and laying 1t OH the surface with
out rubbing 1T on, else tho pattern OF
the paper will then likely be injured.
Leave the paste on all night. In the
morning it can Va brushed off and the
spot VIII have disappeared, but re-
ne wal the operation may ba neces-
saIy if the Oil mark Is old. The expert
ment'will bo likely to result most salts
factorily on plain papers. or that with
the least number Of colored figures.
TO PREPARE' ROASTED OYSTERS
oNToAsr. - Eighteen large oysters. or
thirty small conos, ono teaspoenful Of
Hour, and one tablespoonful OF butter,
salt, pepper, three slices OF toast. Have
the toast 5buttered, ! and. on hot dish.
Put the butter in II small saucepan.
and, when hot, add the dry llour Stir
until smooth, but not brown, then add
the cream, and let it boil up once. Put
The oysters I'm their own llQuor) into a
hot oven for three minutes. then add
them to the cream. Season, and pour
over the toast. Garnish tho dish with
thin slice Of lemon, and serve very hot.
1t is nice for lunch or tea.
PRESERVED GINoER.--Pare roots
OF green ginger and lay In cold water
| Is minutes, boil in three waters (chang-
| ing hot for cold every time) until ten
der; drain and Jay in ice water. For
the syrup allow II lbs. OF sugar for
every 10. OF ginger, and u cupful of
water for every Id. OF sugar. Boil and
sklm until tho scum ceases to rise.
! When the syrup is cold, wipe the ginger
dry and drop it in, Let it stand twenty
1our hours and then drain and reheat
the syrup. Then, when blood warm,
put In the ginger and do not look at it
for two days. Then reboll tho syrup
and pour it over the ginger, scaldfng
hot. In week drain off again; boil
and add again while hot to tho ginger;
cover closely. 1t can bo used in two
weeks.
CUCUMBER PICKLES. one hun
dred cucumbers add ono pint Of lne
salt, dissolved in boiling water, and
pOulCu Ou liltlil uOb. LOU SIllll CW0nGy-
four hours and turn Off and rinse, then
dissolve in boiling water piece Of alum
the size OF an egg. Pour on the cucum-
Ders hot. Let stand six hours. Pour
off and rinse, and then scald sufficient
of the best cider vinegar to cover,
| Spice with half an ounce each of cloves.
cinnamon and white mustard, with q
cupful Of sugar. Put this on the Gu
cumbers boiling hot and you will have
nice brittle pickles.
CHICKEN A LA CREME. up and
stew the chicken till tender. Thicken
slightly with a paste made Of flour and
water OF milk. While the chicken IS
stewing make dough as If for pie
crust; roll thin, cut In squares or in
small cakes the size Of an oyster cracker,
bake quickly, pour the chicken and
gravy over, let stand ten or fifteen
minutes and serve. Try it twill make
the old then seem young.
CUP CusTARD.-One tablespoonful
of flour, two eggs, salt 70 taste. Fill